What spring vegetable is more iconic than asparagus, and what better way to celebrate it's arrival than cooking it over the campfire or grill? This recipe is easy to prepare while being social outside, and is bound to be a crowd-pleaser. I shaved a hard, locally-produced goat cheese from Lively Run Goat Dairy (livelyrun.com), but you can use any hard, aged cheese - Parmesan or Pecorino would work beautifully! Make extra Honey Mustard Dressing, because trust me, you're going to want to have this around for salads to come.
Grilled Asparagus with Honey Mustard Dressing and Shaved Cheese
- Servings: 4-5 asparagus spears
- Yield: About 25 servings
- Prep Time: 10 min
- Cooking Time: 5 hr
- About 10 pounds asparagus spears
- ¼ cup olive oil
- ¼ cup Dijon mustard
- 3 tablespoons fresh-squeezed lemon juice
- 2 tablespoons honey
- ¼ teaspoon salt
- 8 grinds of the pepper mill
- About ½ cup shaved cheese (of your choosing)
- Optional: chive blossoms or other edible flower to decorate
- Fire up the grill or campfire. If using a campfire, place a grill grate over the fire.
- Trim the very end of the asparagus spears.
- In a glass jar, combine the olive oil, Dijon mustard, lemon juice, honey, salt and freshly ground pepper. Seal the jar tightly with a lid and shake vigorously until the dressing is a smooth, consistent texture. Set aside.
- Over medium, direct heat, place the asparagus on the grill or campfire. Cook for two minutes, and then use a tong to flip the asparagus until they are evenly charred and slightly wrinkled. Transfer the asparagus to a serving platter.
- Drizzle the honey mustard dressing over the asparagus, and sprinkle the shaved cheese and optional edible flowers over top.
Featured picture by Elaine Bobkowski. Additional pictures by Kristen Kellogg at borderfreetravels.com.